Cider Digest #0178

Published in

· 7 months ago

Subject: Re: Cider Digest #177 Tue Sep 29 11:00:03 EDT 1992 
Date: Tue, 29 Sep 92 10:54 CDT 
From: jimf@iwtdr.att.com 

>From: Dan Drumm <DRUMM@cnsvax.uwec.edu> 
>Subject: Re: Cider Digest #176 Mon Sep 28 18:00:03 EDT 1992 
> 
>how about a store bought juicer? 
>has anyone tried this?  are they more/less efficent than a press? 

I looked at the juicers too. My bet is you would be constantly 
stopping and cleaning the very fine strainer, which would be a 
pain for anything larger than a glass of juice. I'm wondering 
how well they work. 

>I am also looking for a good way to get the oil out of hemp seeds; 
>something like a sunflower press. 

I take it you're making some very hard cider. 

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Date:         Tue, 29 Sep 92 11:12:37 CDT 
From: Doug Behm <DBEHM@UA1VM.UA.EDU> 

Scott Bauer implied that ciders are availible by mail order. He listed various 
brands that he had obtained. I have not seen any cider for sale since 84 or 85 
and then in New Orleans. If there are mail order sources, could somebody post 
them, please ? 

Since apples grow poorly this far south, the only juice I can get is from a 
store. Apples grow poorly because of heat and warm winters ( probably other 
factors too), thus, it is hard to ferment anything except in Dec to March 
when it is cooler. How sensitve is cider to warm temps ? Is it a function of 
the yeast as in beer ? 
Next, does cider have to be force carbonated ? or, can you add a little juice 
or malt extract to prime and then bottle. Also, I noticed that someone said it 
took a long time to ferment cider, 3 weeks ?, ferment out ? long maturation 
time as in mead or barley wine? 
Just a few questions to ponder. 
(also, too hot to grow rasberries, it kills me to read about guys picking 
2 or 3 pints on a whim to put in their brews. at the store, when in season, 
$2.99 a demipint.) 

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Date: Tue, 29 Sep 92 13:14:59 EDT 
From: Jay Hersh <hersh@expo.lcs.mit.edu> 
Subject: Re: Jake's question 

>> This year I plan to forgo the malt extract and instead take a portion of 
>> the cider, and boil it down. This will remove water, thus concentrating 
>> the sugars. I will add this back into cider that has not been boiled 
>> and ferment that with an Ale yeast. 
> 
>Hmm. How does this compare to apple jack, where some or most of the 
>water in the hard cider is removed by freezing?  

the difference is I am concentrating the cider to bump up the initial 
gravity of the must, in apple Jack the water that is removed increases 
the relative alcohol content, I am simply making a high sugar content 
syrup from the cider rather than fortifying with malt or other sugar, 
so there really is a difference here. 

        JaH 

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